rutabaga with spiced yogurt and green harissa

comments 4
sides / vegetarian

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Roasted Rutabaga with Spiced Yogurt and Green Harissa // serves 6

Green Harissa // makes 1 1/2 cups
Recipe adapted from Gjelina – Cooking from Venice, California

1/4 teaspoon cumin seeds
1/4 teaspoon coriander seeds
2 tablespoons extra-virgin olive oil
5 tomatillos, husked and halved
3 jalepeño chiles, roughly chopped
2 shallots, roughly chopped
2 garlic cloves, sliced
Kosher salt
Freshly ground black pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon white wine vinegar
2 tablespoons fresh lime juice

In a small frying pan over medium heat, toast the cumin and coriander seeds just until fragrant and beginning to brown, about 3 minutes. Remove from the heat and let cool before grinding to a powder in a spice grinder or with a mortar and pestle. In the same frying pan over medium-high heat, warm the olive oil until hot but not smoking. Add the tomatillos, jalepeños, shallots, and garlic to the pan and cook until the shallots are translucent and the jalepenos are tender, about 6 to 8 minutes. Season with salt and pepper. Remove from the heat and let cool for 10 minutes.

In a food processor, puree the cooled tomatillo mixture with the cilantro, parsley, and ground spices until smooth. Store in an airtight container in the refrigerator for up to 1 day. If serving immediately, add the vinegar and lime juice, taste, and adjust for seasonings.

Spiced Yogurt // makes 2 cups
Recipe adapted from Gjelina – Cooking from Venice, California

1/4 teaspoon corinader seeds
1/4 teaspoon cumin seeds
1 cup Greek yogurt
2 tablespoons chopped fresh cilantro
1tablespoon chopped fresh mint
2 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
Juice of 1/2 lemon
Kosher salt
3 tablespoons water, or as needed

In a small frying pan over medium heat, toast the coriander and cumin seeds just until fragrant and beginning to brown, about 3 minutes. Remove from the heat and let cool before grinding to a powder in a spice grinder or with a mortar and pestle.

In a food processor, combine the yogurt with the ground spices, cilantro, and mint. Process until the herbs are broken down and the yogurt is tinted green, about 5 seconds. Add the olive oil, vinegar, and lemon juice and pulse just until incorporated. Taste and season with salt. Stir in the water, a little bit at a time, stopping when the yogurt is still thick but thin enough to drizzle from a spoon. *Over time, the lemon juice can cause the yogurt to break and lose its creamy texture. Also, thinned with a bit more water, this recipe makes an amazing dressing, especially for heartier salads.

Roasted Rutabaga 

3 medium to large rutabagas, peeled and sliced lengthwise – *Other root vegetables or winter squash will substitute well
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 handful fresh cilantro sprigs
1 lime, rind removed and very thinly sliced – optional, as garnish

Preheat the oven to 400° F. Line a sheet pan with parchment paper and set aside.

In a large bowl, toss the rutabaga slices with the olive oil and season with kosher salt and pepper. Lay them onto the prepared sheet pan, spreading them out in a single layer. Roast, until well caramelized and soft but not mushy, about 20 minutes. Use a spatula to flip and roast on the other side, about 10 minutes longer.

To serve, transfer the roasted rutabaga wedges to a large plate, splatter with the green harissa and drizzle with the spiced yogurt. Garnish with fresh cilantro sprigs and thin slivers of lime flesh and enjoy immediately.

 

 

4 Comments

  1. Barbara Bolla says

    Wow…..Nice!!!!” color and crispness looks so good! luv you mom💟

    Sent from my iPad

    >

  2. FoodGeekGraze says

    i am such a fan of rutabaga; nice to see this not so much used vegetable get some well-deserved love. also, the spiced yogurt and green sauce are making me drool and, as i type, am thinking nonstop of ways to incorporate them into other dishes. can’t wait to drag this into my test kitchen. thank you for cooking and sharing :-)

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